Afternoon Delight Peanut Butter Pie
Makes 8 servings
2 OZ. CREAM CHEESE
1 CUP SIFTED, CONFECTIONER'S SUGAR
1/3 CUP HALF & HALF
1 tsp VANILLA
1 CUP PEANUT BUTTER
1 ½ CUP WHIPPING CREAM
CHOCOLATE COOKIE CRUST or GRAHAM CRACKER CRUST - can use already pre-
pared 9 inch Pie Shell
USING ELECTRIC MIXER { COMBINE CREAM CHEESE, SUGAR, CREAM
[it says, but they must mean the Half & Half], VANILLA & PEANUT BUTTER.
CHILL SMALL BOWL & BEATERS IN THE FREEZER.
WHIP CREAM UNTIL VERY STIFF IN CHILLED BOWL.
ADD 1/3 OF WHIPPED CREAM TO PEANUT BUTTER MIXTURE & FOLD INTO
REMAINING WHIPPED CREAM.
SPOON INTO CHOCOLATE PIE CRUST OR GRAHAM CRACKER CRUST.
KEEP PIE REFRIGERATED UNTIL YOU ARE READY TO SERVE, THEN
STORE ANY REMAINDER IN REFRIGERATOR.
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I am mortified to say that this recipe appears to come from Ann Arbor, MI.
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But Fran was asking for one that was light textured, tho rich tasting - & of all the ones
I saw in books I had, this one appeared to be the most suitable for that quest.
Others seemed over much - she said she remembered that she tried as being light -
almost Chiffon like - & I did find a chiffon type recipe that used gelatine - this seemed
the better of the 2, so think this was more what she was seeking....
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CHOCOLATE CRUMB CRUST
Nonstick Vegetable Oil spray
6 TBS (3/4 Stick) Unsalted BUTTER
1 OZ Bittersweet or Semi-Sweet Chocolate, chopped
30 Chocolate Wafer Cookies
Spray Pie plate w/non-stick spray.
Stir Butter & Chocolate in Heavy small Saucepan over low heat til melted.
Finely grind Cookies into Crumbs (put in plastic bag & break up w/rolling pin -
or use Food Processor
Add Chocolate Mixture
Process until Crumbs are moistened.
Press Crumb Mixture into prepared pie dish
FREEZE until FIRM, about 30 MINUTES.
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I don't think I did anything but melt butter & mix into crumbs - then press into pie dish.
With Graham Cracker Crumbs Crusts, I use regular Graham Crumbs or beat crackers into
crumbs in plastic bag (my usual way ), mix in melted butter & a TBSP or 2 of Sugar
into Crumbs, then press into prepared pie dish...
No need to make it hard when it shouldn't be.......but bet that Chocolate Crust fixed that
way w/melted chocolate would extra good.....Maybe next time....
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I would use the big, thin Chocolate Wafer type cookie for the Chocolate Crust (making it
myself from crumbling the Wafers - or use the Graham Cracker Crust that I also would
make myself - the prepared are just not as good to me)- named Famous Chocolate Wafers
& are in Yellow w/cellophane, under Nabisco brand now - usually found in our grocery
stores most of my life, in with the Ice Cream flavoring syrups, additions section - I have no
idea why.......but that is where they always are!
These are the Chocolate Wafers we also use for our Cookie Pie dessert - the Chocolate
Wafers layered w/Whipped Cream for a Christmas & sometimes Thanksgiving dessert -
Just an old family tradition - my Mother made that for a Sunday Dessert - some call & is
given on cookie package as "Famous Chocolate Refrigerator Roll" - as is an old recipe for
dessert, probably from the 1930's or 1940's - I remember ours from being a child.....Other
families also had this same dessert - sometimes called Chocolate Refrigerator Pie, etc....
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